Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1887-12-29
Meat for Breakfast.

To hearty eaters, accustomed-as
IN ost Americans are--tO use meat two
or three times day, breakfast COM
pc sed without it will undoubtedly
seem scanty at first. Now arises a
question of dietetics. Ii is a physiol-
og ical fact that the system requires
certain elements to keep it in good
working condition, if the fare is not
greatly varied; that is, if it does not
furnish to the body, from many foods,
all the elements required for perfect
nutrition, the few substances used
must be those best calculated to re-
place the larger number. OF all food
substance meat and corn or wheat will
best stand in place of great variety
of other nutrients. If the daily fare
has been based upon these two sub
stances, and the body has accommo-
dated itself to the nourishment sup
piled by them, any change of diet
must necessarily seem inadequate.
But the fact remains that perfect nu-
triton can be secured from many other
foods, after the system has become as
customed to them.
Take milk, for instance, or grapes,
or the cereals; al these foods form the
basis of certain "cureS," and all album
dainty nourish the body and aid in the
restoration of disturbed physiologi-
cal balance. Instance, too, the
chopped meat cure" The first SEN
sations of persons adhering strictly to
any of these methods are necessarily
unpleasant. The system habituated
to a larger range of food elements re-
sents the restriction, especially in the
case of the chopped meat regimen
The early experience of its followers is
little short of the torture of actual
starvation; but in time the desired
change in the process of nutrition is
established and the intended result
generally attained, always providing
the experiment is not too long con-
tinued. 1t must. however. be remarked
that no such absolute change of diet
should ever be attempted except under
the guidance of a physician well
versed in the eXperimenter's physical
idiosyncracies. because such radical
nutritive revolutions are dangerous.
In substituting lighter meat dishes
than steaks and chops at breakfast,
we do not propose any marked change
of nutrition. we simply substitute one
form of meat for another. The sub
stance of such fare as is suggested in
the issue of July. where the con-
trasted breakfasts are given, is identi-
cal with that of steaks and chops, but
is much less expensive. To the one
d sh of stewed kidneys may be added
fried or broilcd kidneys, heart, liver,
and tripe. The tripe is the least salts
90 70 oh. Ia
pepsin as to be very soon digested,
and thus seems less substantial food
than either of the others here named.
1t is nutritious, and all excellent food
for dyspeptics and for those vino are
not given to great physical exertion. |
By broiling any of these meats we Sc
cure certain subtitle qualities of flavor |
and odor which appeal strongly to the !
senses of taste and smell. These in
tense properties give special zest to |
all broiled and roasted meats, and are
apparently lost in those cooked with
tue addition of water in the form of |
soups and stews.
The method of cookery must be de-
cided by the economy which it is nee |
essary to practice. If this is not i'm
perative let the meat be broiled or |
roasted before an open fire. If the
most mu be gotten from given cost |
OF quantity taste must be sacrificed to |
a degree, and two advantages gained |
as compensation, /. c., the food will |
90 farther as a soup or stew, and will |
more quickly aud entirely nourish the
body unaided by other food, than will !
a roast or broiled meat. Juliet CorSon
in Good Housekeeping.